Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1 cup sauerkraut (very well drained)
  • 20 ounces sliced corned beef ((5 ounces per sandwich))
  • 8 slices pumpernickel rye bread
  • 8 slices Swiss cheese
  • 1/3 cup Russian dressing
  • 1 tablespoon grated onion
  • 1 cup low fat mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon fresh ground horseradish
  • 1 teaspoon hot sauce
  • dash kosher salt

Instruction

  • Whisk together the ingredients for the dressing.
  • In a skillet over medium heat, heat the olive oil. Add the sauerkraut and the meat. Cook until it is just warmed through, about 2 minutes.
  • To construct the sandwiches, butter one side of each piece of bread. Place four slices butter side down. To eacy piece of bread add two slices of cheese, a little dressing, and the warm sauerkraut and beef. Top with the remaining four slices of bread, so the butter is face up.
  • In a skillet, heat the sandwiches over medium low heat for 2 to 3 minutes with the pan covered. Flip the sandwiches and cook for an addtional 2 to 3 minutes or until the cheese is melted and the bread is crisp. Serve warm and enjoy.